1 cup cheap dry white wine
1 1/2 cup water or veggie broth
1 cup lentils
1 tbs your favorite curry spice
1/2 tsp minced garlic
2 tbs Bragg's or soy sauce
salt & pepper
optional: smoked paprika, cumin, hot sauce, chopped carrots, onion, celery, herbs like parsley or coriander
Add all ingredients to a medium sauce pan and stir. Bring to a rolling boil then simmer over low heat for 40 min. After lentils are thoroughly cooked, mash with the back of a spoon or a masher or whatever. Serve as a dip for crudites or crackers. Eat warm or refrigerated.
I also mixed this with my homemade tabouleh and just ate that mixture for lunch. YUM!